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Sun, Aug 24, 14 at 0:40
| I actually prefer the taste of nectarines and the ones I prefer for fresh eating are freestone. I don't know if the skin would slip off after blanching like peaches. Any thoughts/experiences to share is appreciated? Regards, |
Follow-Up Postings:
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| Nectarines are canned with the skin on. Or you can peel them by hand with a fruit peeler but it is time consuming and you lose some fruit. See link below. Dave |
Here is a link that might be useful: NCHFP - Canning Nectarines
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| Dave... always the man with a quick and informative answer! Thanks, |
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| Just in case you haven't started with the nectarines yet, I wanted to let you know that my nectarines are not very appetizing! I canned them with the skins on and honestly even though I like them so much more than peaches as a fruit, peaches are much better canned, in my opinion:) |
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| A nectarine is genetically nothing more than a hairless peach. Since it lacks 'fur' it's more appetizing than a peach would be with the skins left on and I'm wondering if that is the reason NCHFP says not to blanch and peel them. I'd think it would be more concise to say they don't 'need' to be peeled. I do not care for skins on any of my fruits or many of my veggies and can see no reason NOT to blanch or peel them, in as much as it should not damage or make unsafe the product in any way. |
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| I've been canning Fancy Pantry's Peach Rum Jam for years. Last year, though, I used nectarines and my daughter actually preferred it. She thought the unpeeled fruit gave an interesting texture. As it happens, the original recipe called for nectarines or peaches. Deborah |
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| Thank you for the input... Angelacan. Do you prefer your canned peaches over nectarines because of flavor? or texture? or something else? thanks, |
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